• Food Science and Biotechnology
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• v.18 no.1
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• pp.79-83
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• 2009

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce a structured lipid. Novozym $435^{(R)}$ from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM) was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, central composite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3 fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions for incorporation of long chain n-3 PUFAs into olive oil were $40-60^{\circ}C$ for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the model equation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted by the model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil. Antioxidant addition improved the oxidative stability of the product.

• Tribology and Lubricants
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• v.36 no.6
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• pp.342-349
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• 2020

The rapidly increasing threats to the environmental has increased the demand for biodegradable lubricants. Vegetable oils, such as olive, coconut, and sunflower oils, are readily obtainable and are not harmful, unlike synthetic and mineral oils. The tribological characteristics of these oils should be adequately examined for industrial applications. In this study, the lubrication characteristics of olive oil is investigated using a pin-on-disk-type tribometer under 500 gf of normal force, and the examination results are compared and analyzed with those of commercial synthetic lubricants for friction and wear. In addition, stearic acid, which is a type of saturated fatty acid, is mixed with olive oil as an additive to improve its lubrication characteristics. Olive oil with stearic acid additive is thus observed to exhibit the lowest friction coefficient for rotational speeds of 200 to 800 rpm. According to the wear analysis, a minimal amount of wear is observed when no additive is used. Hence, olive oil is able to effectively reduce friction and wear at relatively low speeds. These low friction and wear characteristics of olive oil are attributed to its compatibility with the substrate.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.155-165
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• 2016

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• Journal of Microbiology and Biotechnology
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• v.14 no.3
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• pp.532-539
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• 2004

For efficient lincomycin production from Streptomyces lincolnensis L1245, various vegetable oils, natural nitrogen sources, and surfactants were investigated at the pilot-scale level in the flask. Olive oil as the sole carbon source was the most suitable one for producing lincomycin. When 20 g/lof olive oil was used, the lincomycin concentration and lipase activity reached 1.01 g/land 182 U/ml, respectively, after 5 days of culture. Among the various unsaturated fatty acids, when linolenic acid was used, the cell growth and lincomycin production were markedly decreased. On the other hand, when 0.2 g/l of oleic acid was added to the culture broth, the maximum lincomycin concentration was 1.0 g/l, which was about 1.7-fold higher than that obtained without the addition of oleic acid. Among the various natural nitrogen sources, pharmamedia or soybean meal was the most suitable nitrogen source. In particular, in the case of a mixture of 10 g/l of pharmamedia and soybean meal, 1.5 g/l of lincomycin concentration and 220 U/ml of lipase activity were obtained. When Span 180 was used as the surfactant, lincomycin production, lipase activity, and oil consumption increased. The correlation between the consumption rates of oil and lincomycin production in a culture using olive oil as the sole carbon source was also investigated. The lincomycin production depended on the consumption rate of olive oil. Using these results, fed-batch cultures for comparing the use of olive oil and starch as a conventional carbon source were carried out in a 5-1 fermentor. When olive oil was used as the sole carbon source, 34 g/l of olive oil was consumed after 7 days of culture. The maximum lincomycin concentration was 3.0 g/l, which was about 2.0-fold higher than that of starch medium after 7 days of culture. The product yield was 0.09 gig of consumed carbon source, which was about 3.0-fold higher than that of starch medium after 7 days of culture.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.10 no.3
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• pp.127-136
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• 1990

In this paper, the experimental study was carried out for the removal of olive oil in wastewater by the use of Biological Fluidized Bed(BFB) with the reticulated polypropylene sheets as media. The nonbiodegradable olive oil, one of the animal and vegitable oil, was used bacause of the relative simplicity of constitution. Biological degraciability and removal characteristics of emulsified olive oil were studied by batch and continuous experiments respectively. From the results of batch experiments, it was observed that the emulsified olive oli used in BFB reactor was absorbed by media and sludge in about 12 hours, and degradation of the absorbed olive oli was mostly completed for 24 hours. The functional relationship of Michaelis-Menten's Enzyme reaction equation exists between oil concentration and maximum specific rate of olive oil. From the continuous experiments for the removal of olive oil using BFB reactor, it was proved that the substrate removal rate coefficient $k=0.004d^{-1}$, which is the first order kinetics. It was apperared that oxygen utlization coefficients for synthesis(a') and endogeneous respiration(b') of microorganisms in the reactor are respectively 0.85mg $O_2/mg$ $COD_{cr}$ and 0.011mg $O_2/mg$ BVS. day.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.10a
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• pp.113-114
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• 2016

In this study, various fats and oils were soaked in low-strength mortar to experiment what kind of fats and oils had the worst effect on low-strength mortar; it went as follows. For rate of change in length of fat and oil soaking, there was an increase in the order of pig fat, bio-diesel, grape seed oil, and water; in the case of olive oil it was destroyed within 56 days. For rate of change in mass, there was an increase in the order of bio-diesel, water, pig fat, grape seed oil, and olive oil. For relative motion elastic coefficient, there was a decrease in the order of olive oil, grape seed oil, and water. On the whole, pig fat, bio-diesel, and olive oil were shown to have the worst effect on low-strength mortar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.280-286
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• 2009

This study investigated the physiological activities and antimicrobial effects of sesame, black sesame, perilla and olive oil extracts. Total flavonoid contents of sesame, black sesame, perilla and olive oil extracts were 2.7, 1.9, 3.0 and 1.4%, respectively, while total phenol contents were 6.5, 4.5, 4.1 and 10.1%, respectively. The electron donating abilities of sesame oil extract were markedly higher than black sesame, perilla or olive oil extract (p<0.05). The SOD-like activities of black sesame, perilla and olive oil extracts were 67.2%, 90.2% and 46.7%, respectively; in contrast, sesame oil extract did not show SOD-like activity. The order of the nitrite-scavenging abilities of sesame, black sesame, perilla and olive oil extracts was sesame> black sesame> perilla> olive oil extract (p<0.05). Olive oil extract showed strong antimicrobial activity to Bacillus cereus, Micrococcus luteus, Escherichia coli and Salmonella Enteritidis. The black sesame oil extract showed weak antimicrobial activity to Micrococcus luteus and Escherichia coli; conversely, sesame and perilla oil extracts did not show any antimicrobial activity.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.396-401
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• 2008

Effects of replacing pork backfat with a combination (ICM) of isolated soy protein (ISP), carrageenan, and maltodextrin, or with ICM +olive oil, on the quality characteristics of sausages were investigated. Both treatments had lower fat content (p<0.05), but higher protein and moisture contents than the control (p<0.05). The fat content of low-fat sausage containing the ICM was increased on day 30 compared to day 1 and 15 (p<0.05), and that of ICM+olive oil was increased after day 15. The water holding capacity of ICM was lower than the control through day 30 (p<0.05). The ICM+olive oil had a lower cooking loss than ICM on day 1 and 15 (p<0.05). On day 1, the ICM had lower lightness and higher redness values than the control (p<0.05), and the ICM+olive oil had a higher yellowness value than the control and ICM (p<0.05). Both treatments presented higher hardness, cohesiveness, gumminess, and chewiness values than the control (p<0.05). The lipid oxidation values of both treatments were lower than the control on day 15 and 30 (p<0.05), and those were affected by the addition of olive oil. The ICM was rated higher for sensory color and overall acceptability than the ICM+olive oil (p<0.05).

• Applied Chemistry for Engineering
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• v.29 no.3
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• pp.342-349
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• 2018

In this study, the physicochemical properties, emulsifying capacity, moisture content and cytotoxicity of the composite material produced by transesterification reactions of the olive oil (olive oil esters) were investigated for cosmetic applications. Olive oil esters with short (S) and long (L) reaction times were studied. From the TLC-image analysis, composition ratios of the olive oil esters S were found to be 5.2, 24.1, 46.4, and 21.9% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. Those of the olive oil esters L were 4.1, 24.7, 40.6, and 28.8% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. The iodine value, acid value, saponification value, unsaponified matter, refractive index, and specific gravity were determined and purity tests were also carried out and normalized to establish standards and testing methods for using olive oil esters in cosmetics. To evaluate their emulsifying capacities, the O/W emulsion was prepared without surfactants and the formation of the emulsified particles were confirmed. After 5 days of applying the olive oil esters to human skin, the skin moisture retention was improved by 13.1% from the initial state. For the evaluation of toxicity on human skin cells, the olive oil esters showed 90% or more of the cell viability at $0.2-200{\mu}g/mL$. These results suggested that olive oil esters can be applied as natural/non-toxic ingredients to cosmetics industries.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.163-170
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• 2007

The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.